Description
This Easy One-Pot Turkey Casserole is a comforting and nutritious family dinner that combines lean ground turkey, vibrant mixed vegetables, and a creamy mushroom soup base, topped with melted cheddar cheese and a crispy breadcrumb crust. Perfect for busy weeknights, this casserole is baked to golden perfection, providing a hearty meal everyone will love.
Ingredients
Scale
Main Ingredients
- 1 pound Ground Turkey (Provides lean protein.)
- 2 tablespoons Olive Oil (For sautéing.)
- 1 medium Onion (Finely chopped.)
- 2 cloves Garlic (Minced.)
- 2 cups Mixed Vegetables (Such as carrots, peas, and corn.)
- 2 cups Low-Sodium Chicken Broth (Adds moisture.)
- 1 can Cream of Mushroom Soup (10.5 ounces.)
Topping
- 1 cup Shredded Cheddar Cheese (For topping.)
- 0.5 cup Breadcrumbs (For a crispy topping.)
Seasoning
- Salt and Pepper to taste (For seasoning.)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare it for baking the casserole later.
- Brown the Turkey: Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until it is fully browned, breaking it up as it cooks.
- Sauté Aromatics: Add the finely chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent and fragrant.
- Add Vegetables: Stir in the mixed vegetables and cook for an additional 5 minutes to soften them slightly.
- Combine Liquids and Soup: Pour in the low-sodium chicken broth and add the can of cream of mushroom soup. Stir well to combine all ingredients evenly.
- Season: Add salt and pepper according to your taste preferences, stirring to distribute the seasoning.
- Transfer to Baking Dish: Pour the mixture into a greased baking dish and smooth out evenly.
- Add Toppings: Sprinkle shredded cheddar cheese over the top, followed by an even layer of breadcrumbs for a crispy finish.
- Initial Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and the casserole to heat through.
- Final Bake: Remove the foil and continue baking for an additional 15-20 minutes, until the cheese is bubbly and the breadcrumbs are golden brown.
Notes
- Use low-sodium chicken broth to better control the salt content of the dish.
- You can substitute the mixed vegetables with any fresh or frozen vegetables of your choice.
- For a gluten-free option, replace breadcrumbs with gluten-free breadcrumbs or crushed nuts.
- Let the casserole rest for 5-10 minutes after baking for easier serving.
- This casserole can be made ahead and refrigerated; bake as directed when ready to serve.
